If you were to pie me in the face, it would technically be breakfast.

coconut cream pie chia seed pudding I howsweeteats.com

At least for today.

Here’s my thing about breakfast.

I really like breakfast, but I wouldn’t venture to say that it’s my favorite meal of the day. Well, wait. Okay, every meal is my favorite of the day. But my FAVORITE favorite is probably dinner.

Least favorite is lunch, probably because I hate that I have to make time for it. It’s kind of just in the way and I grab leftovers or whatever is easier. Unless I’m going OUT for lunch, in which case, hello lunch. You are my fave. Wink wink.

Breakfast comes in at a close second. But.

Dinner wins. Every time. Especially when it’s breakfast FOR dinner.

coconut cream pie chia seed pudding I howsweeteats.com


I’ve been killing it in the breakfast arena lately, most notably with variety.  My mornings have been ramped up with a selection of avocado toast, plus or minus the egg, random smoothie concoctions, breakfast quinoa, breakfast sandwiches, yogurt bowls and TONS of chia seed pudding.

I first shared a vanilla bean, pistachio, mango, mint and chocolate version in January. OMGAH. What a mouthful.

I cannot even express how much I love this stuff.

This version is a little thicker because I added a bunch of thick and creamy coconut greek yogurt. Like so wonderfully thick it’s reminiscent of cheesecake. Eh. Sorta. You know.

coconut cream pie chia seed pudding I howsweeteats.com

But lots of coconut yogurt, coconut milk, chia seeds, honey, some vanilla bean paste, some shredded coconut – only to be topped off with whipped coconut cream, toasted flaked coconut and… AND… graham cracker crumbs.

Ooooh la la.

Many of you keep asking if it has the texture of tapioca, to which I will respond with “probably.” You’re either going to love or hate the texture and I’m totally nutty over it. Leave it to me to be the weird person who loves chia seed texture but isn’t a fan of crunchy vegetable (I’m looking at you carrots, celery, all other things) texture. Whyyyyyy.

Whatever though. These little pots of heaven are blowing up my kitchen these days. I adore them as breakfast, yes, but they are even better as a snack.

Can’t even stand it.

coconut cream pie chia seed pudding I howsweeteats.com


Coconut Cream Pie Chia Seed Pudding

Yield: serves 2 to 4



1/2 cup coconut greek yogurt
3/4 cup full-fat canned coconut milk
1/4 cup chia seeds
2 tablespoons honey
1 tablespoon unsweetened shredded coconut
2 teaspoons vanilla bean paste
1 teaspoon coconut extract
1 pinch of salt
1/3 cup toasted flaked, unsweetened coconut
2 tablespoons graham cracker crumbs

coconut whipped cream
1 can full-fat coconut milk, cold (preferably refrigerated overnight or at least 8 hours)
1 tablespoon powdered sugar
1 drop of coconut extract


In a large bowl, whisk together the yogurt, milk, chia seeds, honey, coconut, vanilla bean paste, coconut extract and salt until combined. Cover the bowl with plastic wrap and place it in the fridge to chill and thicken, for about 2 hours or even overnight. I usually go back and stir the mixture a few times while it sits to stir out any lumps. You also might want to take a little taste to see if you'd like it to be sweeter.

When you're ready to eat the pudding, spoon it into 2 (or even 4) glasses or jars of your choice. Cover the top with the coconut whipped cream, a good handful of the toasted coconut and a sprinkle of graham cracker crumbs. Serve immediately!

coconut whipped cream
Open the can and discard the liquid, then scoop the firm coconut meat into the bowl of your electric mixer. Just the thick white cream - no liquid! Beat on medium-high speed until completely whipped and thick. Add the sugar and extract, whipped once more. If you make this before serving, you can store it in the fridge for an hour or so.

coconut cream pie chia seed pudding I howsweeteats.com

grab a spoon.

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66 Responses to “Coconut Cream Pie Chia Seed Pudding.”

  1. #
    Cara's Healthy Cravings — April 3, 2014 @ 6:35 am

    What a fabulous breakfast treat that is filled with so much goodness.
    I don’t mind the texture of chia pudding either, but for those who do, maybe they could try blending it? I have not tried it, but have heard that blending makes the mixture more creamy and smooth.


    • Brittany — April 3rd, 2014 @ 7:48 am

      Good recommendation Cara. You can also buy pre-ground chia seeds, which might work well for the texture folks too.


  2. #
    Kelsey M — April 3, 2014 @ 7:03 am

    Wow- coconut goodness galore! I’ve been on a bit of a chia pudding kick myself- adding it to anything and everything breakfast related! Can’t wait to add this to my list of “try things out ASAP!”. ;)


  3. #
    Marie @ Little Kitchie — April 3, 2014 @ 7:12 am



  4. #
    Angela @ Eat Spin Run Repeat — April 3, 2014 @ 7:22 am

    Oh sign me right up!! This sounds phenomenal, and I’m definitely in the “love it” camp when it comes to chia pudding texture. As far as the yogurt goes, I’ve seen coconut, and I’ve seen Greek, but I don’t think i’ve ever come across coconut Greek. I’ll be looking out for that Siggi’s one next time I’m at Whole Foods!


  5. #
    Brittany — April 3, 2014 @ 7:48 am

    I am a chia seed pudding lover and this version looks pretty much amazing. Wish I had it for breakfast.

    PS – I don’t love tapioca pudding but I adore chia seeds so I believe that even tapioca haters should try chia.


  6. #
    Lisa @ Simple Pairings — April 3, 2014 @ 7:50 am

    This looks fantastic! Truly a dessert of a breakfast. Love all the textures and flavors you’ve folded into this! Just the touch of toasted flaked coconut on top would make all the difference.


  7. #
    Maryea {Happy Healthy Mama} — April 3, 2014 @ 8:10 am

    Yeah I’m one of those people who loathe the texture of chia pudding. BUT. Someday I’m going to try blending it and see if I like it that way. Despite the texture, this flavor combination looks phenomenal.


  8. #
    Adrienne | Appetites Anonymous — April 3, 2014 @ 8:18 am

    Double drool. This looks perfect and I really want to eat it!


  9. #
    Erin | The Law Student's Wife — April 3, 2014 @ 8:27 am

    I am renaming my autobiography and calling it “Dessert for Breakfast.” This will be the cover!


  10. #
    Jenna — April 3, 2014 @ 8:32 am

    What an over the top breakfast!!! Looks luxurious! :) I havent attemped coconut whipped cream yet but It just climbed my to do list!


  11. #
    Belinda@themoonblushbaker — April 3, 2014 @ 8:43 am

    Yep Friday dessert is complete!


  12. #
    Tieghan — April 3, 2014 @ 8:48 am

    Love this beyond words.


  13. #
    ami@naivecookcooks — April 3, 2014 @ 8:50 am

    this looks so delicious. will be trying it out soon. and my fav meal is dinner too!! I know I hate making time for lunch, wish I could just get filled up without having to do the effort lol!


  14. #
    Sarah @ the gold lining girl — April 3, 2014 @ 8:55 am

    I love that this is decadent, but is still pretty darn healthy at the same time. Looks and sounds fabulous. I have an enormous bag of chia seeds that I struggle to figure out what to do with.. thanks for the idea!!


  15. #
    Ashley — April 3, 2014 @ 9:35 am

    You know my stance on this…love it but HAS to be blended!!! You’ve gotta try it sometime. :) But this combo? KILLER. You also know my stance on breakfast. mmm


  16. #
    Jackie H — April 3, 2014 @ 9:36 am
  17. #
    Phi @ The Sweetphi Blog — April 3, 2014 @ 9:53 am

    Love this post-the recipe sounds amazing and the photos are so pretty to look at! Also, pie for breakfast sounds? sounds perfect!!


  18. #
    Beth @ bethcakes — April 3, 2014 @ 10:33 am

    I’m definitely one of those texture people, but I wish I wasn’t because this looks so, so good. Maybe I’ll try blending it like people are suggesting! Looks incredible!


  19. #
    allie@sweetpotatobites — April 3, 2014 @ 11:04 am

    I love all things coconut and am on board with the chia pudding. Sounds like the perfect breakfast to me!


  20. #
    Kimberly — April 3, 2014 @ 11:25 am

    I just made coconut whipped cream for the first time Saturday (awesome), and i have made chia seed pudding with almond milk but with yogurt!?! Game changer! Thank you! This looks amazing. (I use that word a lot in my comments to you- amazing!)


  21. #
    Alicia Greenrabbit — April 3, 2014 @ 11:32 am

    I just want to know if I’ll be attacked by Chia Pets ,if I eat their seeds?!


  22. #
    Skye — April 3, 2014 @ 11:41 am

    Breakfast for dinner is my favourite too!
    I am a big fan of chia everything so will have t give this a try. Inspired idea adding coconut yogurt.


  23. #
    emily (a nutritionist eats) — April 3, 2014 @ 11:47 am

    What a wonderful combination. I’m currently drooling and wishing I had this instead of my green smoothie…


  24. #
    Anna @ Crunchy Creamy Sweet — April 3, 2014 @ 11:54 am

    So much goodness. Want!


  25. #
    Averie @ Averie Cooks — April 3, 2014 @ 12:07 pm

    This is so you! With the coconut, the creamy factor, the color of the coconut reminds me of half your vision board, that coral-ish really pretty shade…love it! pinned


  26. #
    Tracy | Peanut Butter and Onions — April 3, 2014 @ 2:02 pm

    I tried chia seed pudding for the first time a month ago.. love it. Did you know the chia seed is what makes the hair grow on the chia pet?


  27. #
    Elizabeth — April 3, 2014 @ 2:06 pm

    This is so creative and would be great as dessert too! I love the texture of chia seed pudding and especially love that this one is a little thicker. Mmmm mmm.



  28. #
    Lisa — April 3, 2014 @ 2:12 pm

    This looks lovely. Never heard of it.
    L x


  29. #
    Liz @ Tip Top Shape — April 3, 2014 @ 2:28 pm

    I love making different chia seed puddings! They’re my favorite!!!


  30. #
    Marcy — April 3, 2014 @ 2:35 pm

    This just made all of my hopes and dreams come true. It just may also make our snowy Canadian spring somewhat bareable over the next few days. Thankyousomuch!


  31. #
    Katrina @ Warm Vanilla Sugar — April 3, 2014 @ 3:02 pm

    My favorite meal is breakfast! This is perfect for me, although I can definitely see myself eating this all day long….yum!


  32. #
    Laura Dembowski — April 3, 2014 @ 3:05 pm

    I need a new breakfast to fall in love with. Can’t wait to try this kicked up chia seed pudding!


  33. #
    Nicole, RD — April 3, 2014 @ 4:09 pm

    Oh. Yes. I can’t wait to get home and make this :)


  34. #
    Gen — April 3, 2014 @ 6:25 pm

    Have you ever heard of grenadillas ? Kind of like a super sweet passion fruit with GIGANTIC chia-like seeds inside surrounded by viscous yumminess! Thanks for the coconut fix!


  35. #
    molly yeh — April 3, 2014 @ 7:35 pm

    ooh i love that you used siggi’s, that is my FAVORITE yogurt!


  36. #
    Natasha — April 3, 2014 @ 8:08 pm

    Siggi’s coconut yogurt is my favorite! I love this!


  37. #
    Julie @ This Gal Cooks — April 3, 2014 @ 10:01 pm

    Wanna know a secret? I’ve never had chia seeds. But this little treat, this little treat makes me want to try them. What a lovely pudding recipe, Jessica!


  38. #
    Lauren — April 3, 2014 @ 10:56 pm

    This is brilliance times a million. omg omg omg.


  39. #
    Shannon — April 4, 2014 @ 2:48 am

    This sounds amazing! I’m a big chia fan and have been wanting to try a chia seed pudding for a while. This is it!


  40. #
    Nicolette — April 4, 2014 @ 7:33 am

    I doubled this recipe to pack a couple prepped lunches and it’s great! The only change I made when doubling it was instead of using 1.5 cups of coconut milk, I used 3/4c coconut milk and 3/4c almond milk. I didn’t have coconut greek yogurt so I just added a couple extra dashes of coconut extract. GREAT recipe – thanks, Jessica!


  41. #
    Jess @ Keeping It Real Food — April 4, 2014 @ 8:00 am

    Chia pudding is my favorite bring-to-work breakfast. Thanks for sharing this—I love that coconut milk Greek yogurt exists—definitely want to try that!


  42. #
    Emily @ Life on Food — April 4, 2014 @ 12:17 pm

    I am pretty sure I am not going to like the texture of this but I love coconut. Tough to know what would outweigh what.


  43. #
    Brandon @ Kitchen Konfidence — April 4, 2014 @ 3:09 pm

    Dying. This looks SO good.


  44. #
    t h — April 4, 2014 @ 4:54 pm

    That’s not Greek yogurt you are using…it’s Icelandic skyr! :)


  45. #
    Kristin @ Welcome Haven — April 4, 2014 @ 5:36 pm

    Oh me, oh my! I love chia pudding and this looks amazing! Making a batch tonight for bfast tomorrow.


  46. #
    Jelli — April 5, 2014 @ 4:03 pm

    This sounds delicious. I like making chia puddings too, but still haven’t tried it with yogurt. I know…what am I waiting for? TIme to up my game and try this. Thanks so much for sharing!


  47. #
    Carly — April 10, 2014 @ 6:53 pm

    This is seriously delicious. The second time I made it, I added a couple of tablespoons of cocoa on a whim. Best. Ever.


  48. #
    Sarah D. — April 11, 2014 @ 3:19 am

    Since I was curious after looking at the ingredients to make this, I crunched the numbers to see how many calories per serving this is without the coconut whipped cream, 530 calories per serving, 37.5 grams of fat, 13gr protein, 47.5 carbs… So maybe it’s really more a dessert than breakfast, not that i EVER have a problem having dessert for brekkie, but just incase anyone is out there counting calories…. here ya go


  49. #
    Georgie — May 9, 2014 @ 3:29 am

    Awesome recipe :) I love Chia for breakfast.
    Here is a another coconut vanilla chia pudding you might like.
    Thanks for sharing


  50. #
    Annalea — May 28, 2014 @ 10:09 am

    ummmm…wow! must. make. this.



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